Nutritional composition , anti‐nutritional properties, and sensory attributes of fried white yam ( Dioscorea rotundata ) slice as influenced by different pre‐treatment methods

Abstract

The study evaluated the effect of different pre-treatments on nutritional composition, anti-nutritional and sensory attributes of fried white yam slices. Different four samples (fried boiled yam slice, fried boiled yam slice with wheat flour, fried soaked yam slice and fried boiled yam slice with eggs) of fried yam slices were purchased from sellers in Gashua, Yobe state Nigeria and laboratory prepared fried yam slice sample which served as a control sample were used for the study. Proximate composition, mineral content and anti-nutritional properties of fried yam slices were analyzed using standard methods. The values obtained for proximate composition and mineral content were significantly different (p < 0.05).The values obtained for proximate composition ranged from 32.45 - 38.94%, 1.95 – 2.48%, 5.32 – 17.15%, 7.06 – 13.26%, 3.08 – 3.86% and 30.82 – 47.70% for moisture, ash, crude protein, crude fat, crude fibre and carbohydrate content respectively while the values of mineral content ranged from 257.48 – 829.98mg/100g, 20.22 – 65.17mg/100g, 55.51 – 178.94mg/100g, 8.25 – 26.58mg/100g, 0.64 – 2.06mg/100g and 0.50 – 1.15 mg/100g for potassium, calcium, phosphorus, magnesium, iron and zinc content respectively. Also, the values obtained for the anti-nutritional properties ranged from 0.02 – 0.06mg/100g, 0.01 – 0.05mg/100g, 0.01 – 0.03mg/100g and 0.02 – 0.05mg/100g for oxalate, phytate, tannin and saponin content respectively while the mean sensory scores ranged from 6.60 - 8.40, 6.60 - 8.20, 6.80 -8.20, 7.00 – 8.60, 6.40 - 8.00 and 6.80 – 8.40 for appearance, colour, texture, aroma, taste and overall acceptability respectively. The study showed that the pre-treatments increased the nutritional composition, drastically reduced the anti-nutritional properties and sensory attributes of fried yam slice were accepted panelists.